Panna cotta sans gluten

Panna cotta sans gluten

Ingredients for 6 panna cotta sans gluten:

50cl of single cream
70g sugar
1 vanilla bean
2 and a half leaves of gelatin

Dans un récipient d'eau froide mettre les feuillles de gélatine; let soften 15min.

Split into two vanilla bean and scrape the seeds.

In a saucepan add the cream, sugar and vanilla bean split and seeds.

Boil.

Drain the gelatin and pour into the hot cream off the heat, whisk.

Skip preparation.

Pour into small ramekins.

Refrigerate at least 4 hours.

This is your panna cotta ready, a quick dessert and inratable!

You can use the full cream or light.

Serve with raspberry sauce, strawberry..

Personally I prefer the kind!



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